Meaty Romano-type green beans can take extended cooking—in fact, they even reward it, turning silky and rich-flavored. Don’t worry if the color turns drab: the benefits far outweigh any lack of brightness.
4 SERVINGS
2 |
ounces dried salami, diced (about ¼ cup) |
2 |
tablespoons olive oil |
1 |
onion, chopped (about ⅔ cup) |
2 |
garlic cloves, minced (about 1 tablespoon) |
2 |
plum tomatoes, peeled, seeded and diced (about 1 cup) |
|
Salt |
1 |
pound flat (Romano-type) green beans, stem ends snapped off |
½ |
cup water |
½ |
teaspoon balsamic or sherry vinegar |
Warm the salami in the oil in a large skillet over medium heat. Add the onion and cook until fragrant, about 3 minutes. Add the garlic and cook for another 3 minutes. Add the tomatoes and cook until they melt into the sauce, about 5 minutes. Season to taste with salt.
Add the green beans and the water, cover tightly and shake the pan to coat the beans with the sauce. Reduce the heat to low and cook until the beans are extremely tender and flavorful, about 30 minutes.
Just before serving, stir in the vinegar and season to taste with salt. The beans can be served either hot or at room temperature.